Nose
Opens with earthy aromas of tobacco and black tea with hints of Mission fig.
The palate boasts flavors of slow berries and pomegranate with a toasty, cocoa and roasted coffee finish. Focused and structure driven, the wine has classic mountain tannins and bright acidity that make this a wine to be enjoyed now or cellared for the next 20+ years.
The grapes for the Spring Mountain Cabernet Sauvignon were sourced from a single vineyard. Well drained volcanic and sedimentary soils coupled with high winter rainfall, cool springtime weather and warm harvest nights lead to a unique flavor profile. Intense fruit flavors and complex mountain tannins best characterize wines from this vineyard.
The 2013 vintage in Napa Valley was one of the earliest harvested vintages in years. A warm spring led to early bud break and created the perfect environment for flowering and fruit set. With warm days and cool nights, our team was able to maintain ideal acid levels with optimum, bright fruit flavors.
All clone 4, the grapes were fermented on the skins for 35 days with pumpovers twice daily.
After native fermentation, the wine was gently pressed, racked and aged for 19 months in 50% new French oak barrels. Tightly grained French oak barrels impart their oak to wines slowly for a consistent, well-rounded aging process while yielding subtle oak influences to the Cabernet Sauvignon.
